Ingredients:
3/4 pound beef
1 celery stalk
1 green onion
1/2 carrot
1 tablespoon fermented black beans
1 tablespoon chili paste
2 garlic cloves
2 ginger slices
1/2 teaspoon sesame oil
Marinade:
1 tablespoon soy sauce
1 tablespoon wine
1 teaspoon cornstarch
dash of pepper
Sauce:
1/4 cup water
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon cornstarch
Procedures:
Cut beef across the grain into thin, bite-sized pieces. Mix
marinade ingredients. Marinate beef for twenty minutes.
While marinating beef, prepare vegetables and sauce. Mix sauce
ingredients and set aside.
Slice celery and carrots into thin slices. Peel and mince garlic
cloves and ginger. Wash black beans and let sit for a few minutes to soften. Mince.
Heat wok and add 1 teaspoon of oil. When oil is ready, stir-fry
celery, carrot, and green onion until tender and crisp. Remove vegetables from the wok and set aside.
Reheat the wok and add 2 tablespoons of oil. Stir-fry the ginger,
garlic, and black beans until fragrant. Add the chili paste and the marinated beef. Stir-fry until there is no redness in the beef.
Give the sauce mixture a quick stir and add to the beef. When the
sauce is boiling add the cooked vegetables. Mix well.
Remove from wok, sprinkle with sesame oil and serve.
Saturday, June 23, 2012
Mexican Corn Bread
Ingredients:
1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs -- beaten
1/2 cup milk
1/2 cup butter -- melted
1 tablespoon jalapeno pepper -- chopped
1/2 cup sweet red peppers -- chopped
1/2 cup onion -- chopped
1 can creamed corn
1 cup Monterey jack cheese -- shredded
Procedures:
Sift dry ingredients together into a bowl. In another bowl, beat together milk and eggs. Then beat in melted butter.
Add wet mixture into dry ingredients. Stir in remaining ingredients. Mix thoroughly.
Pour into a greased 8" or 9" square pan. Bake in a preheated oven for 30 minutes at 400 degrees F.
1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs -- beaten
1/2 cup milk
1/2 cup butter -- melted
1 tablespoon jalapeno pepper -- chopped
1/2 cup sweet red peppers -- chopped
1/2 cup onion -- chopped
1 can creamed corn
1 cup Monterey jack cheese -- shredded
Procedures:
Sift dry ingredients together into a bowl. In another bowl, beat together milk and eggs. Then beat in melted butter.
Add wet mixture into dry ingredients. Stir in remaining ingredients. Mix thoroughly.
Pour into a greased 8" or 9" square pan. Bake in a preheated oven for 30 minutes at 400 degrees F.
North Peak Brewing Co. Veggie Burgers
Pico de gallo:
3/4 cup finely diced tomatoes, from about 2 tomatoes
1/4 cup finely diced onion
2 packed tablespoons (from 1/8 bunch) roughly chopped cilantro
2 tablespoons finely chopped canned jalapenos with juice
1 tablespoon minced garlic
Juice of 1/2 lime
1 tablespoon vegetable oil
1/8 teaspoon Tabasco, or other vinegar-based hot sauce
1/4 teaspoon salt, plus more to taste
In a large bowl, combine the tomatoes, onion, cilantro, jalapenos, garlic, lime juice, vegetable oil and Tabasco. Stir in one-fourth teaspoon salt. Taste, and adjust seasonings and flavorings as desired. This makes 1 generous cup of pico de gallo.
Veggie burgers and assembly:
4 cups cooked black beans, from about 2 1/2 (15-ounce) cans (drained)
1/4 cup honey
1/4 cup molasses
2 teaspoons salt, more to taste
1 tablespoon cumin, more to taste
1/4 cup plus 1 tablespoon olive oil, plus more for sautéing the burgers
1/2 cup finely diced onion
9 ounces portobello mushrooms, cut into 1/4-inch pieces (about 4 cups)
1 cup pico de gallo
3 cups panko bread crumbs
Semolina flour for dusting
Sliced cheese, if desired
Sliced toasted ciabatta rolls
Heat the oven to 350 degrees F. In a food processor, lightly pulse the black beans, honey, molasses, salt and cumin. Remove the bean mixture to a large bowl.
Heat a large sauté pan over medium-high heat until hot. Add the one-fourth cup plus 1 tablespoon oil, then stir in the onion and diced portobello mushrooms. Cook until the onion is softened and caramelized and the mushrooms have rendered their juice and are darkened, about 15 minutes, stirring frequently.
Stir in the pico de gallo, scraping any flavoring from the base of the pan. Remove from heat and cool, then add to the large bowl with the black bean mixture, stirring to fully incorporate.
Stir in the bread crumbs, kneading to form a cohesive mixture. Taste, and adjust the seasonings as desired. Divide the mixture into eighths, forming each into a patty. Lightly dust each patty
with semolina flour.
Place the patties on a greased baking sheet. Bake the patties for 15 minutes to warm and set the filling, then remove from heat. (The patties can be made up to this point and frozen: Cool the patties,
then individually wrap and freeze. Thaw before continuing.)
Before serving, heat a skillet over medium-high heat until hot. Add a thin film of oil, then add 1 to 2 patties (do not crowd the pan). Sear on each side until the patties are crisp on both sides and
warmed throughout, 4 to 6 minutes total. If desired, melt cheese on top of each patty.
Garnish as desired and serve on the toasted ciabatta rolls.
Serves 8
3/4 cup finely diced tomatoes, from about 2 tomatoes
1/4 cup finely diced onion
2 packed tablespoons (from 1/8 bunch) roughly chopped cilantro
2 tablespoons finely chopped canned jalapenos with juice
1 tablespoon minced garlic
Juice of 1/2 lime
1 tablespoon vegetable oil
1/8 teaspoon Tabasco, or other vinegar-based hot sauce
1/4 teaspoon salt, plus more to taste
In a large bowl, combine the tomatoes, onion, cilantro, jalapenos, garlic, lime juice, vegetable oil and Tabasco. Stir in one-fourth teaspoon salt. Taste, and adjust seasonings and flavorings as desired. This makes 1 generous cup of pico de gallo.
Veggie burgers and assembly:
4 cups cooked black beans, from about 2 1/2 (15-ounce) cans (drained)
1/4 cup honey
1/4 cup molasses
2 teaspoons salt, more to taste
1 tablespoon cumin, more to taste
1/4 cup plus 1 tablespoon olive oil, plus more for sautéing the burgers
1/2 cup finely diced onion
9 ounces portobello mushrooms, cut into 1/4-inch pieces (about 4 cups)
1 cup pico de gallo
3 cups panko bread crumbs
Semolina flour for dusting
Sliced cheese, if desired
Sliced toasted ciabatta rolls
Heat the oven to 350 degrees F. In a food processor, lightly pulse the black beans, honey, molasses, salt and cumin. Remove the bean mixture to a large bowl.
Heat a large sauté pan over medium-high heat until hot. Add the one-fourth cup plus 1 tablespoon oil, then stir in the onion and diced portobello mushrooms. Cook until the onion is softened and caramelized and the mushrooms have rendered their juice and are darkened, about 15 minutes, stirring frequently.
Stir in the pico de gallo, scraping any flavoring from the base of the pan. Remove from heat and cool, then add to the large bowl with the black bean mixture, stirring to fully incorporate.
Stir in the bread crumbs, kneading to form a cohesive mixture. Taste, and adjust the seasonings as desired. Divide the mixture into eighths, forming each into a patty. Lightly dust each patty
with semolina flour.
Place the patties on a greased baking sheet. Bake the patties for 15 minutes to warm and set the filling, then remove from heat. (The patties can be made up to this point and frozen: Cool the patties,
then individually wrap and freeze. Thaw before continuing.)
Before serving, heat a skillet over medium-high heat until hot. Add a thin film of oil, then add 1 to 2 patties (do not crowd the pan). Sear on each side until the patties are crisp on both sides and
warmed throughout, 4 to 6 minutes total. If desired, melt cheese on top of each patty.
Garnish as desired and serve on the toasted ciabatta rolls.
Serves 8
Subscribe to:
Posts (Atom)